Bake two boxes of cornbread, using whatever type of mix that you like, i.e., Betty Crocker Golden Corn Muffin & Bread Mix or Jiffy Cornbread Mix, etc. or make it with your own favorite recipe for fresh cornbread. When blending the ingredients together before baking the cornbread, add one teaspoon of sugar or honey to each box of cornbread.
Prepare approximately one pint of chicken or turkey stock, using giblets or other available parts. In a blender, shred or chop the meat into very small pieces after cooking and return it to the stock. Cool the stock to room temperature.
Note: If chicken or turkey parts are not available, shred one small can of de-boned chicken or turkey into one can of chicken broth and bring it to a gentle boil. Cool to room temperature.
2 recipes of cornbread, baked per directions.
1 pint (approximately) of chicken or turkey stock
2 medium onions, chopped medium
2 cups (about two pieces) celery with leaves, chopped medium
2 14.5oz cans of chicken broth. If you have extra chicken or turkey stock, it may be
substitute d for the canned chicken broth.
½ of a medium bell pepper, any color, chopped fine. (Don’t use more)
1 bunch of green onions with tops, chopped medium
½ cup of parsley, fresh(chopped fine) or dried.
4 eggs, beaten or whisked.
1 tablespoon of crushed red pepper.
Add black pepper to taste.
Preheat the oven to 350 degrees.
Crumble the cornbread into a large cooking pan, approximately 10” X14”.
Mix the other dry ingredients in a bowl, stirring them well, and spread evenly over the cornbread and mix the dry ingredients into the crumbled cornbread.
Mix all the liquid ingredients in a bowl, stir and add evenly to the cornbread mixture, stirring into the pan.
Bake for approximately 1 hour at 350-degrees, until golden brown on top. It should be moist but should have no excess liquid.
This cornbread dressing can be used as a chicken or turkey stuffing, or served as a side dish with chicken or turkey. It goes very well with giblet gravy.